Chef LaLa’s double-duty baby meatballs

• Place ground meat, granulated garlic, eggs, bread crumbs, salt, and black pepper in a large bowl. Stir to combine thoroughly.

• In a large stockpot over medium-high heat, add water and bring to a boil.

• Roll and shape the meat mixture into 1-inch meatballs. Gently drop them into the boiling water.

• Add elbow noodles.

• Lower heat to medium, cook for 15 minutes covered.

• Add vegetables, tomato sauce and salt and cook for an additional 5 minutes.

• In a medium bowl, mash the meatballs. Add 1/4 cup cheese and stir to combine.

• Spray the corn tortilla triangles with non-stick spray. Transfer tortillas onto a hot non-stick skillet. Cook over medium heat for 2-3 minutes on each side until crispy

• Remove from skillet.

• Top with warm meatball/cheese mixture, avocado, tomatoes and sprinkle with additional 1/4 cup cheese.

• Peel the pineapple and slice into 10 round pieces. Do not core.

• Cut eight 1-inch triangles around the outer edge making a flower.

• Skew on 1 marshmallow 1/4 of the way from the top, then the pineapple round, then a strawberry.

• Dip in chocolate.